DESSERTS: Mexican Chocolate Cream Pie


Mexican Chocolate Cream Pie

Recipe Courtesy of Paula VM

I love the way the house smells when I make this! It reminds me of when I was a child, and my mom would make me Mexican hot chocolate with cinnamon sticks. It always makes me smile and it really takes me back to childhood.
~ Paula VM

Ingredients for the pie crust
1 package of Maria’s Mexican cookies
1/3 cup of melted butter
1 teaspoon ground cinnamon
1 dash of ginger {if wanted}

1) In a food processor grind Maria’s cookies until very fine.
2) Pour the cookie crumbs into a medium mixing bowl season with cinnamon and ginger.
3) Stir in the melted butter and mix until well combined.
4) Pour the crumb mixture into a 9″ pie plate press the mixture firmly onto the bottom and sides refrigerate until ready to use.

Ingredients for the filling

two large eggs
1/3 cup sugar
3 tbsp cornstarch unflavored
2 pinches of salt about 1/4 teaspoon
2 cups milk {I use whole}
1 round tablet Mexican chocolate { grind up or chop up, finely}
1 teaspoon vanilla extract
6 tablespoons powdered sugar
1 teaspoon cornstarch

DIRECTIONS for the pie

1) Separate the egg yolks and egg whites and set aside.
(Do this first so that the eggs have a chance to warm up to room temperature . This makes them easier to beat.)
2) In a medium saucepan, combine 3 tablespoons cornstarch, sugar and a pinch of salt (about an eighth of a teaspoon).
3) Slowly pour in the milk, whisking constantly with a wire whisk to prevent any lumps from forming.
4) Add Mexican chocolate to the sauce and cook over medium heat, stirring constantly, until the mixture begins to boil and thicken slightly.
5) Remove the saucepan from the heat for a moment while you temper the eggs.
6) Pour 1/3 of the hot chocolate liquid into the small bowl with the egg yolks. Whisk immediately until well combined. Pour the egg yolk mixture into the saucepan and return the saucepan to the medium Heat.
7) Let cook for 1 minute, or until the mixture returns to a boil. Remove from heat and stir in the vanilla. You now have Mexican chocolate pudding.
8) Pour the hot pudding into the prepared pie crust.
You can stop here and enjoy a nice no-bake Mexican chocolate cream pie. Let it cool to room temperature and top with whipped cream. Refrigerate for at least 3 hours until ready to serve.

Continue with these last steps for a baked pie:

9) Pre-heat your oven to 400 degrees in a small bowl mix together the 6 tablespoons of powdered sugar, 1 teaspoon cornstarch, and the remaining pinch of salt.
10) Beat the egg whites with an electric mixer on medium speed for about 1 minute. Whisk in the powdered sugar 1/3 at a time until well combined. Continue beating the egg whites until the sugar has dissolved and the egg whites have turned glossy.
11) Spread the egg whites over the chocolate filling, making sure to seal the edges so that none of the filling escapes.
12) Bake at 400 degrees for about 10 minutes or until the meringue has turned a light golden brown. Remove from the oven and let cool to room temperature.
Refrigerate for at least 3 hours before serving.



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